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Got a tikka masala or chana dal recipe calling for garam masala? Skip the store-bought and whip up this easy, homemade garam masala blend instead! It’s tried and tested, insanely flavorful, and guaranteed to elevate any dish.
save this recipe!Spice Up Your Life (The Easy Way)
While I love all the spices in my spice drawer, I tend to gravitate towards seasoning blends. When I need to get dinner on the table quickly (while still creating some bomb flavors), it’s so much easier to reach for one jar rather than a bunch of them.
This garam masala recipe is just that—an aromatic mix of Indian-inspired spices perfect for adding cozy, fragrant notes to all sorts of curries, stir-fries, and everything in between (hello, saag aloo or chickpea tikka masala!).
Traditionally, garam masala involves toasting whole spices and blending them, but we’re keeping it approachable by using pre-ground spices—fewer steps, same amazing flavor!
Reader rating
“Just from the ingredients I know it will be great. Thank you for including the recipe as I ran out of the store-bought stuff, and have been negligent about making it to the Indian store for more!” —Dorothy
Grab These Ingredients
This garam masala recipe is meant for home cooks who don’t have access to whole spices (you just need a few basics!). Jump down to the recipe card for exact measurements—this is an overview!
- Cumin: We’ll use cumin as our earthy and slightly nutty base.
- Coriander: Adds a subtle citrusy note that balances the warm spices.
- Cardamom: Key to giving the blend its signature sweet, floral fragrance.
- Cinnamon: Brings a sweet warmth that balances the savory spices.
- Black Pepper: Helps turn up the heat without overpowering the blend.
- Cloves: For the perfect hint of sweetness and spice.
- Nutmeg: Rounds out the blend with a warm, nutty finish.
Garam Masala Vs. Curry
Curry powder is heavily based on turmeric, which gives it that bright yellow hue and typically milder taste. It’s also not traditionally Indian—curry powder was created by the British. Garam masala, on the other hand, usually skips the turmeric and features warming spices like cinnamon, cardamom, and cloves for a deeper, cozier flavor.
Let’s Mix!
Just measure, mix, and you’re done! (Jump to the recipe card for the full printable instructions.)
- Combine all spices.
- Taste and adjust to suit your preference.
- Store in an airtight container in a cool, dry place.
Pairs Well With
These are my favorite Indian recipes to incorporate garam masala into!
- Chana Dal: Spiced split chickpeas served over a heap of rice.
- Eggplant Curry: A simple curry that packs in flavor.
- Vegan Butter Chicken: The perfect quick weeknight Indian-inspired classic turned vegan.
The “No-Recipe” Recipe
For busy weeknights, I like to throw a dash of oil, garlic, ginger, and garam masala into a pot. Cook until fragrant, then add coconut milk, soy sauce, and some chili garlic sauce or Sriracha. Once hot, mix in sautéed veggies (eggplant, zucchini, mushrooms, whatever you have on hand). Boom, flavorful dinner comin’ right up!
Homemade Garam Masala Recipe
Ingredients
- 1 Tbsp cumin
- 1 Tbsp ground coriander
- 2 tsp cardamom
- 1 tsp ground cinnamon
- 1 tsp black pepper
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Instructions
- Combine all spices. Taste and adjust to suit your preference. Store in an airtight container in a cool, dry place.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Just from the ingredients I know it will be great. Thank you for including the recipe as I ran out of the store-bought stuff, and have been negligent about making it to the Indian store for more!
What is the other name for cilantro?
Coriander is the other name for cilantro! 😀
This is a great article. We were able to make our own and tailor the flavor a bit but basically using your ingredients list.
I love the way you think! Thank you for all if these simple, delicious, home made spices mixes and recipes!
Thanks so much Mary, happy cooking!